Cocktails with a global flavour

Recipes from Serai, a travel inspired cocktail bar in Delhi's Mehrauli area

  • Published 21.02.19, 9:20 PM
  • Updated 21.02.19, 9:20 PM
  • a min read
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One of the latest watering holes in Delhi, Serai is a culinary cocktail bar by AD Singh's Olive Group. Adjoining Olive Bar & Kitchen at Mehrauli, Serai is a travel inspired cocktail bar where mixologist Harish Chhimwal offers a range of global flavours. We bring you three cocktail recipes from the Serai menu. 

Sangria Sour
Sangria Sour Serai

Sangria Sour

This cocktail with wine and vodka infused fruit syrup, Crème de cassis, red wine, whisky, egg white and lime juice is mixologist Harish Chhimwal's take on the Spanish Sangria and the Whiskey Sour 

Ingredients:

Fruit infused sangria syrup - 30ml

Crème de cassis - 10ml

Jack Daniel's whisky - 15ml

Cabernet Sauvignon - 50ml

Egg white - 1 

Lime juice - 20ml

Method:

Mix all the ingredients in a cocktail shaker. Shake hard. Pour it in a coupette glass and garnish with rose petals.

Kumquat and Chili
Kumquat and Chili Serai

Kumquat and Chili

Inspired by Greece, Chhimwal uses a kumquat and chili marmalade to give this cocktail a sweetish taste.

Ingredients:

Tequila - 50ml

Agave syrup - 15ml

Lime juice - 20ml

Egg white - 1

Homemade kumquat and chili marmalade - 2 bar spoon

Method:

Shake all the ingredients and pour it in a sour glass. Garnish with a kumquat.


Tamarind and Kafir
Tamarind and Kafir Serai

Tamarind and Kafir

This sour cocktail is inspired by Myanmar. The tamarind flavour also appeals to the Indian palate. 

Ingredients:

Tequila - 50ml

Lime juice - 10ml

Tamarind puree - 2 bar spoons

Kafir lime leaf - 1 

Method:

Shake all the ingredients and pour in a high ball glass. Garnish with a kafir lime leaf.


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